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Veal Filet with Organic Wild Rice,
Baby Vegetables and Morel Mushroom Jus

By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

2 White Veal Fillets (trimmed of silvery skin)
1 1/2 cup Wild Rice Blend
1 medium Onion, (diced)
1/2 cup Dry Morel Mushrooms
1 cup Veal Stock
1 cup Dry White Wine or Dry Sherry
2 bunches Fresh Thyme
1 bunch Baby Carrots
1 bunch Baby Red Beets
1 bunch Yellow or Pink Baby Beets
4 each Baby Bok Choy
12 each Baby Zucchini
1 bunch of Asparagus
1 pkg Enoke Mushrooms
1 bunch Chervil Sprits
2 tbls. Sweet Butter
2 tbls. Clarified Butter
2 1/2 cups Chicken Stock

1. Saute diced onion in sweet butter. Add wild rice blend and stir for 2 minutes. Add chicken stock. Bring to boil. Season, cover and simmer for 20 minutes until liquid is absorbed. Set aside to rest for 15 minutes. Fluff with fork.

2. Cut and tie veal filets into 3 oz. cylinders. Role in chopped fresh thyme leaves and season. Brown flat cut surfaces in clarified butter and finish in oven at 350 degrees until medium rare - about 12 minutes. Let rest for 10 minutes.

3. Cook all vegetables in separate pots. Blanche and shock baby bok choy, asparagus and baby zucchini. Cook baby beets until tender, then rub off skin with a towel. Cut in half.

4. Soak dry morels in warm water for 10 minutes. Agitate and squeeze dry. Reserve juices. Slice in rings. Saute in butter. Deglaze with white wine or dry sherry. Reduce by 1/2. Add morel juice being careful to leave behind 10% at the bottom ( usual sandy sediment.) Add veal stock and simmer. Skim and season. Thicken if necessary with 1 tbls. Cornstarch dissolved in 2 tbls. Of colder water.

To Assemble:
Plate on oval plate. Press rice into 3 inch ring. Place veal on top of rice. Arrange vegetables to either side. Place sauce around the wild rice blend. Garnsih with chervil sprigs and Enoke mushrooms and edible flowers.

More Chef Recipes:
Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup

Almond Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise

Cauliflower Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace

Cumin Crusted Lamb Loin with Coriander Basmati Rice

Lundberg Family Farms Lobster Mushroom Risotto with Fresh Pumpkin

Lobster Paella

Maine Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat Jus

Porcini Tart with Goat Cheese and an Arugula Salad

Spinach Tortellini with Castelfranco and Gorgonzola

Veal Fillet with Organic Wild Rice, Baby Vegetables and Morel Mushroom Jus

Venison Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi Glace

Wild Mushroom Cappuccino

Other Related Links:
Cooking with Wild Mushrooms

The Secret's in the Rice

Executive Chef Gary Roth - Bio



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